I have held longer sessions (3 to 4 hours) where we delve into a few varieties of cheeses, linked by a common theme such as Beginning/Soft Cheeses, Italian Cheeses, or Farmstead Cheeses.

A new format that I really like and want to explore further is a shorter class (90 min to 2 hours) in which we focus on making one type of cheese. I find that an in-depth look into learning one method really well makes for a cohesive and rewarding learning experience.

Class prices range from $30 to $75. Classes will be starting up again in April 2017. I am keeping an e-mail list for those who would like to be contacted when the schedule is set – you can add your name to this with the sign-up form at the bottom of the page. Hope to get to meet you at a class!

Thanks for the workshop – it was fun and I learned so much about the chemistry of milk and cheesemaking. It’s definitely a delicate operation that needs practice. I can’t wait to try some of the ideas you gave us.
–Shuchi Kapila

I know so very little about cheesemaking and really enjoyed learning everything, down to the very basic things I hadn’t thought about.
–Joyce Bergan

Thank you so much again for offering the class today! I had a great time and learned so much. I definitely plan to try one of the cheeses out once I am settled and have my own kitchen next year!
–Emily Hilton